Gluten-Free, Refined Sugar-Free Pizzelle Cookies
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Our personal histories are what makes our tiny but powerful team special. Caitlin has a love of cooking and baking that stretches back many generations. Here, she adapted her Nana’s recipe to suit our modern approach to baking with gluten-free flour and Just Date Sugar. It’s such a joy when these recipes turn out just right with new ingredients. If ever you come across a pizzelle maker (or maybe you’ll be inspired to get one!) try this recipe to enjoy these delicate, heavenly cookies.
- Cook 2 min
- Serves approximately 12-15 cookies
Ingredients
- 1/2 cup plus 2 tbsp olive oil
- 2/3 cup date sugar
- 3 eggs
- 1 1/2 cups 1:1 GF flour
- 1 tsp baking powder
- 1 tsp lemon extract
- 1 tsp almond extract
Instructions
- Mix flour and baking powder together.
- In another bowl mix olive oil, sugar, eggs, and extracts.
- Sift in the flour and powder.
- Using a wooden spoon or your hands, form into a dough.
- When your pizzelle maker is hot, put a kiwi-sized ball on each side.
- Press down for 1.5 minutes. You may need to experiment with time.
- Peel the cookies out gently with a fork and let cool before stacking.
- Enjoy with tea or coffee - perhaps an espresso.
by Caitlin Heinz
